1. Wash the avocados in a colander by sink 3.
2. Cut off the top of the avocado. Slice the avocado in half around the stone. twist to open.
3. Avocados go brown after 4h so only prep what is needed.
4. Add date sticker and FIFO in the fridge.

1. Rinse each carrot thoroughly using the colander. Make sure there is no dirt left to prevent contamination(!).
2. Cut off top and bottom.
3. Add date sticker onto the canteen & FIFO into the fridge.

1. Cut of the bottom and rinse each stem thoroughly in a colander. Make sure there is no dirt left to prevent contamination(!).
2. Add into a canteen with a lid on top, add date sticker, and FIFO into the bottom shelf of the fridge.
3. As Celery is an allergen make sure to disinfect all equipment and prep area after to avoid cross-contamination.

1. Rinse thoroughly in a colander.
2. Cut off the ends of the cucumber in two small pieces.
3. Add date sticker and FIFO into the fridge.

1. Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/6 of the bottle (just below the 0,5L mark on the bottle)
2. Fill up with cold water to the top.

1. Wash the ginger thoroughly in a colander.  Make sure no dirt is on the gingerCUT to avoid contamination(!).
2. Use a scale to measure out a piece that weights 10g.
3. Use that piece to eyeball the rest into equally sized pieces of 10g.
4. Add date sticker and FIFO into the fridge

1. Rinse all leaves thoroughly using the colander.
2. Add date sticker and FIFO into the fridge.

WE DO IT BY FOLLOWING THESE STEPS:

1. Shake the Kefir, before pouring it
2. Pour the Kefir into the 350ml squeeze bottle
3. Place on lid
4. Add day-dot sticker and store in fridge

1. Rinse thoroughly in a colander.
2. Cut off the top and bottom.
3. Cut the lemon in half and place each half on the flat side. Cut these in half again so you have 4 equally sized pieces.
4. Add date sticker and FIFO into the fridge.

1. Wash in a colander
2. Make notice of the top and bottom of the passion fruit and then cut it in half making sure either the top or the bottom is in the halves.
3. Add Date Sticker and FIFO into the fridge

1. Rinse all leaves thoroughly using the colander.
2. Add date sticker and FIFO into the fridge.

1. Wash the turmeric thoroughly in a colander.  Make sure no dirt is on the turmeric to avoid contamination(!).
2. Use a scale to measure out a piece that weights 10g.
3. Use that piece to eyeball the rest into equally sized pieces of 10g.
4. Add date sticker and FIFO into the fridge

WE DO IT BY THE FOLLOWING STEPS:

1. Add 15 grams of washed basil leave (remove stem)
2. Add 2 cloves of sliced garlic (4 pieces each)
3. Add 12 grams of Salt
4. Add 2 grams of Black Pebber
5. Add Red Vinegar up to 175ml mark
6. Add Vegetable Oil up to 325ml mark
7. Add Olive Oil up to 475ml mark
8. Blend for 1-2 minutes until desired texture

1. Pour the bag into a canteen
2. Add day stícker
3. Let it defrost in the fridge for 24h

1. Wash in a colander.
2. Remove the stems
3. Cut the Kale into small pieces, roughly 3cm wide.

‍

We do it by following these steps:

1. weigh out 150g of Single Origin beans
2. set EK 43 grinder to number 7.0
3. Place paper filter into basket
4. Ensure hopper gate is closed and add beans to hopper
5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
6. Level ground coffee in basket and insert the filter in the brewer
7. Weigh out 450g of ice and add it to the clean coffee dispenser
8. Place a clean 2.5 liter coffee dispenser into position and start the brew process by pressing button no.2
9. Ensure that all ice has melted otherwise stir to break all the ice down
10. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

WE DO IT BY FOLLOWING THESE STEPS:

1. Fill blender to 16oz line with cold water from the tap
2. Use the ‘MATCHA’ cup measure to place 1 FLAT scoop of matcha into the blender can
3. Place blender can on the blender station and blend for 30 seconds
4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
5. Store in the coffee fridge for the day

Remember:

• Matcha must stay cooled at all times.
• Shelf-life is 48 hours - use day dot sticker

1. Pour 1500ml of milk into measuring jug
2. Pour in 400ml Vanilla milk
3. Pour 1 can of condensed milk (370g) into the jug
4. Whisk and mix well
5. Pour into 2 Spanish mix bottles
6. 48 hour expiry, always keep in the fridge

REMEMBER:

• ‍‍Store the Spanish Latte Premix in the milk fridge after use and overnight

WE DO IT BY FOLLOWING THESE STEPS:

1. Open the tub of Compote
2. Pour the Compote into a 1/6
3. Store in fridge

REMEMBER:

1. The Compote will last 48 hours. You MUST use a day sticker

WE DO IT BY FOLLOWING THESE STEPS:

1. Mash 20 eggs in large bowl until large even sized chunks
2. Weigh 315g chilled mayonnaise into the bowl
3. Slice 3 spring onions (or half bundle) finely and add to the bowl
4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
5. Mix gently and place in canteens

REMEMBER:

1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
2. You must weigh the chilled mayonnaise
3. The extra prep must be kept in the fridge with the lid on‍
4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
5. Use correct utensils, not hands or yellow cups

WE DO IT BY THE FOLLOWING STEPS:

1. Place 400g of Feta Cheese in a clean container.
2. Add 2 tsp of oregano to the feta cheese.
3. Add 2 tbsp olive oil to the mix.
4. Mix well all the ingredients until well combined.
   Shelf-life: 3 days